This crowd-pleasing recipe comes together in four simple steps, with minimal hands-on time. While the juicy crumbed chick'n gets lovely and golden in the pan, all you have to do is toss the salad and pop the tortillas in the microwave.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
cucumber
1
tomato
1
avocado
1 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1 bag
mixed salad leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
olive oil
drizzle
vinegar (balsamic or white wine)
• Thinly slice cucumber into half-moons. • Roughly chop tomato. • Slice avocado in half, scoop out flesh and roughly chop.
• In a large frying pan, heat enough olive oil to cover the base over medium-high heat with. • Cook plant-based crumbed chicken, until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• Meanwhile, in a large bowl, combine cucumber, tomato, avocado, mixed salad leaves and a drizzle of olive oil and vinegar. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Slice chick'n. • Spread tortilla bases with some of the plant-based smokey aioli. • Fill each tortilla with cucumber salad and crispy chick'n. • Drizzle tacos with remaining plant-based smokey aioli to serve. Enjoy!